The Perfect Chicken Dopiaza Curry Food

CHICKEN DOPIAZA

Steps:

• Heat 2 tablespoons oil and fry the halved onions until tender and translucent. Remove and keep aside.
• Add the remaining oil and saute the bay leaves, cardamom, cloves, chilies and peppercorns.
• When they crackle, add the chopped onions this time, together with the garlic and ginger, and saute for 3 minutes.
• Add the ground spices and salt and cook for 3 minutes.
• Add the water and tomatoes and simmer 5 minutes until sauce starts to thicken.
• Add the chicken pieces and continue to cook for 12-15 minutes.
• Add the reserved small halved onions and then cover and cook for a further 8-10 minutes until chicken has cooked through.

CHICKEN DOPIAZA

Steps:

• In a large wok style pan place the oil, curry, garam masala, hot curry (if using) cinnamon and cumin.
• Over a low flame, heat spices 1 to 2 minutes, to allow the flavors to blend (don't allow mixture to smoke).
• Add onions and saute over low flame until the onions are translucent (about 5 to 8 minutes).
• Remove onions from pan with a slotted spoon and set aside.
• Add sliced chicken and garlic to the pan, along with salt & pepper to taste.
• Saute chicken 5 to 7 minutes.
• Mix in the reserved onions, chicken broth and the chopped tomatoes with juice.
• Bring to a low simmer and cook, uncovered 10 to 12 minutes, or until sauce is slightly reduced and thickens.
• Serve along side Basmati rice and fresh naan.

THE PERFECT CHICKEN DOPIAZA CURRY

Steps:

• a) Slice 2 medium sized onions and fry in 2 tbsp of vegetable oil in a solid pan for 5-10 minutes until softened.
• b) the diced chicken and 1 quartered medium onion to the pan and fry for another 5 minutes.
• c) Add the curry powder and fry while stirring for a further 2 minutes.
• d) Stir in the can of chopped tomatoes and chicken stock.
• e) Bring to the boil and simmer for 20 minutes.
• Serve with cooked rice and or nan.
• Potato and cauliflower can be added.